Why You’ll Love This Recipe

Panna cotta is a versatile and easy-to-make dessert that’s guaranteed to be a hit at any gathering. The smooth, rich texture of the cream blends beautifully with the tangy and sweet strawberry sauce. This version uses sour cream for a slight tang, and the addition of fresh raspberries in the panna cotta adds a delightful pop of flavor. Whether served in individual cups, dessert glasses, or unmolded, it’s an elegant and delicious way to end any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Panna Cotta:

1.5 cups heavy cream
2 to 3 tsp unflavored gelatin (use more for molded panna cotta, and less for panna cotta poured into cups)
2/3 cups granulated sugar
1 tbsp vanilla extract (or vanilla paste, if you’d like to see vanilla seeds)
2.5 cups sour cream
1 cup fresh raspberries

For the Strawberry Sauce:

2 cups fresh or frozen strawberries, chopped
½ – 2/3 cup granulated sugar (adjust to taste)
2 tsp lemon juice
1 tbsp cornstarch
1 tbsp water

For Serving:

Coarse salt or Tajín (optional, for rimming)
Lime wedges & cilantro sprigs, for garnish

Directions

How to Make Panna Cotta:

Bloom the gelatin: Sprinkle 2 tsp (use 3 tsp for unmolded panna cotta) of gelatin over 1.5 cups of heavy cream and stir to combine. Let the gelatin bloom (hydrate) for about 5 minutes.
Heat the mixture: Gently heat the cream mixture over low heat until almost boiling (but not quite), stirring to dissolve the gelatin. Be sure it does not boil.
Add sugar and vanilla: Add 2/3 cups of granulated sugar and 1 tbsp of vanilla extract (or paste). Stir until the sugar has dissolved.
Incorporate sour cream: Gradually add the 2.5 cups of sour cream, 1 cup at a time, whisking until completely combined. Be sure to whisk quickly as the cold sour cream will begin to set the gelatin fast.
Adjust if needed: If the mixture starts to set too quickly, microwave it in 5-second intervals, stirring after each until the mixture thins back down.
Divide into serving containers: For individual servings, pour the mixture into dessert cups, glasses, or ramekins. If using dessert cups, press 1 raspberry into the middle of each portion, then gently tap the cup to flatten the top. If serving in glasses, alternate pouring the mixture and adding raspberries between each layer.
Refrigerate: Allow the panna cotta to set in the fridge for at least 2 hours.

How to Make the Strawberry Sauce:

Cook the strawberries: Combine 2 cups of chopped strawberries, ½ cup sugar, and 2 tsp lemon juice in a saucepan. Set it over medium heat to cook.
Prepare the cornstarch slurry: In a small bowl, whisk together 1 tbsp cornstarch and 1 tbsp water to create a slurry.
Add the cornstarch mixture: Slowly add the cornstarch slurry to the strawberry mixture while stirring continuously. Cook for about 1 minute once the sauce starts to boil. Use a spoon or potato masher to mash the berries into a sauce. Alternatively, use an immersion blender for a smooth sauce.
Cool the sauce: Allow the sauce to cool completely before serving.

How to Serve:

Top the panna cotta: Once the panna cotta has set, top each serving with the cooled strawberry sauce.
Garnish: If desired, garnish with more fresh raspberries, or even some shredded coconut or chocolate shavings for extra flair.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes (including setting time)

Variations

Berry Panna Cotta: Instead of raspberries, you can mix in other fresh berries like blueberries, strawberries, or blackberries into the panna cotta itself.
Vegan Version: To make this recipe vegan, replace the heavy cream with coconut cream and the sour cream with a dairy-free alternative. Use agar-agar instead of gelatin.
Add a Crunch: Top with toasted almonds or crushed cookies for an added crunch to contrast the creamy panna cotta and strawberry sauce.

Storage/Reheating

Panna cotta should be stored in the fridge, covered, for up to 3 days. The strawberry sauce can be stored separately in the fridge for up to a week. It’s best to serve the panna cotta chilled and fresh, but if you need to reheat the sauce, simply warm it in a saucepan over low heat, stirring occasionally.

FAQs

Can I make panna cotta without gelatin?

Gelatin is essential for achieving the right texture in panna cotta. However, if you prefer a vegetarian or vegan alternative, you can use agar-agar as a substitute. Just be sure to follow the instructions for proper setting.

How can I make sure the panna cotta sets properly?

Ensure you’re using the correct amount of gelatin for the desired texture. If you’re unsure, use the larger amount for a firmer panna cotta that’s easier to unmold.

Can I make the panna cotta in advance?

Yes! Panna cotta actually tastes even better when made in advance, as the flavors have more time to develop. Make it the night before and allow it to set in the fridge for at least 2 hours.

Can I substitute other fruits for the strawberry sauce?

Absolutely! You can use other fruits like raspberries, blueberries, or mango to create different fruit sauces for topping your panna cotta.

How do I unmold panna cotta?

To unmold the panna cotta, run warm water over the outside of the ramekin for a few seconds (without letting water get inside). Gently tap it onto a plate, and it should slide out easily.

Conclusion

Panna Cotta with Strawberry Sauce is a creamy, luscious dessert that combines the tangy sweetness of fresh berries with a smooth, velvety base. Whether served in individual cups or unmolded for a dramatic presentation, this dessert is sure to impress at any gathering. Quick to prepare and easy to customize, it’s a perfect treat for any occasion.

Panna Cotta with Strawberry Sauce

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Panna Cotta with Strawberry Sauce is a creamy, luxurious dessert featuring a smooth, rich base topped with a sweet and tangy homemade strawberry sauce. This dessert is perfect for special occasions or as a treat to impress your guests.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 15 minutes
Yield: 12 servings
Category: Dessert
Method: Chilled
Cuisine: Italian
Diet: Vegetarian

Instructions

Bloom the gelatin in 1.5 cups heavy cream for 5 minutes. Heat gently over low heat until almost boiling, then dissolve the gelatin. Add sugar and vanilla, and stir until the sugar dissolves.
Gradually add the sour cream, whisking quickly. Pour into dessert cups and press raspberries into each portion.
Refrigerate for at least 2 hours to set.
For the strawberry sauce, cook strawberries, sugar, and lemon juice over medium heat. Add cornstarch slurry and cook until thickened.
Cool the sauce, then pour it over the panna cotta. Garnish with fresh raspberries or other toppings if desired.